Tuesday 27 January 2015

Grappling with Grappa

Tanagra Grappa

Now, while I am a firm fan of most beverages created from that wonderful fruit that is the Grape, I shall admit I found Grappa a mild bit more difficult to embrace. Fortunately, this was preceded by an introductory wine.


  • Cabernet Franc Blanc de Noir (2014): Tank fermented. Cream cheese strawberries, soft & full, cozy, pink salt.
  • Tanagra Tanagrappa (2012): Merlot, Shiraz & Cab Sauv. Pepperminty, berry coulis, soft, sharp & fiery at end.
  • Tanagra Marc de Chard (2012): 100% Chardonnay made with Springfield grapes. Curried honey, honeyed carrots, felty.
  • Tanagra Marc de Chard Barrique (2012): 2 years in 2nd fill brandy cask (100l). Diesel fuel, honeyed sandalwood & orange blossom, soft yet spicy, nutmeg.
  • Tanagra Marc de Cabernet Sauvignon (2013): Drunken chocolates, blackberries in dark chocolate, slightly savoury.
  • Tanagra Cabernet Sauvignon Eau de Vie de Lie (2013):  "Water of wine from yeast", made from the lees at Springfield. Reduced caramel, drunken raisins, creamier, silky, lurking sweetness @ end.
  • Tanagra Sauvignon Blanc Eau de Vie de Lie (2014): Yellow & green gummy sweets, kumquat, dusty, powdery moss, lime green.
  • Tanagra Felicity Eau de Vie de Vin (2005): Distilled from wine, Cab Sauv, Merlot, Cab Franc, distilled 500 bottles of wine. Peach chews, subtle but burns on the way down.
  • Tanagra Lemon Eau de Vie (2012): Mixed with 96% alcohol. Lemon Super C's, lemon skin & pips.
Notes of a Novice:
  • "We like to do things differently"
  • Grappa - Italian by origin - may not be called Grappa, hence using the French name, "marc"
  • Made from husks of wine
  • Minimum 43% alcohol, max 85%.
  • Adhere to brandy production laws
  • Post-2nd distillation - 85% - 92% alcohol. Diluted with water over 3 - 6 months
  • Serve @ room temp. (18 - 20 C)
  • Average serving size: 25ml

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